You are about to leave publix.com and enter the Instacart site that they operate and control. Publix’s delivery and curbside pickup item prices are higher than item prices in physical store locations. Prices are based on data collected in store and are subject to delays and errors. Fees, tips & taxes may apply. Subject to terms & availability. Publix Liquors orders cannot be combined with grocery delivery. Drink Responsibly. Be 21. For prescription delivery, log in to your pharmacy account by using the Publix Pharmacy app or visiting 
Recipes
Shopping list
Ingredients
- 12 oz vermicelli pasta
- 2 tablespoons ghee (or butter)
- 4 cups whole milk
- ¼ cup shelled pistachios
- ⅓ cup sugar
- 1 teaspoon ground cardamom
- ¼ cup raisins
- 3 tablespoons sliced almonds
Steps
- Break pasta into 1-inch pieces. Melt ghee in 4-quart saucepan over medium. Stir in pasta and cook 3–4 minutes, stirring occasionally, until golden and lightly toasted.
- Add milk and bring to a boil. Reduce heat to medium-low and continue cooking 15 minutes, stirring occasionally, until liquid has thickened. Chop pistachios.
- Stir into pot: sugar, cardamom, and raisins; continue cooking 2–3 more minutes. Serve warm or chilled, topped with pistachios and almonds.
Amount per ¼ recipe serving: Calories 450, Total Fat 22g, Sat Fat 10g, Trans Fat 0g, Chol 40mg, Sodium 140mg, Total Carb 53g, Fiber 2g, Sugars 35g, Protein 13g, Calc 25%, Vitamin A 0%, Vitamin C 0%, Iron 10%